Baking Desserts with @thetoastedpinenut

Lindsay Freedman, founder of the blog, The Toasted Pine Nut, began her blog when her husband was diagnosed with Type 1 Diabetes.  She was both frustrated and exhausted trying to make recipes that were diabetic-friendly. Not only were they tasteless, but it took a lot of extra effort. 

So Lindsay started to create and share her delicious recipes with real foods that anyone could enjoy, whether they had dietary restrictions or were just looking to enjoy quality eats.

Lindsay joined us an LA event to make two of her recipe creations.  These chewy, clean-ingredient, paleo, gluten and dairy free cookies can be whipped up in no time, and the cookie dough bars don't even require an oven! Enjoy!! See Lindsay's recipes from the event below, and find more here.


INGREDIENTS (Makes 18 cookies)

  • 1/2 cup Ghee, room temperature
  • 1/2 cup Coconut Sugar
  • 1 egg
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cup Almond Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup dark chocolate chips


  1. Use an electric mixer or food processor to cream together the butter, coconut sugar, egg, and vanilla.
  2. Add in the almond flour, baking soda, and sea salt.
  3. Mix again until completely combined.
  4. Fold in the chocolate chips and chill for about 30 minutes.
  5. Preheat the oven to 350F.
  6. Scoop the batter out onto a lined baking sheet.
  7. Bake for 10- 12 minutes until the edges are golden brown but the center is still soft.
  8. Remove the pan from the oven and allow to cool for 10 minutes on the pan before transferring them to a cooling rack.



INGREDIENTS (Makes 16 bars)

  • 1/2 cup cashew butter
  • 1/4 cup agave nectar
  • Splash vanilla extract
  • 1/2 cup almond flour
  • two pinches sea salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup dark chocolate chips (for melting)


  1. In your food processor, place the cashew butter, agave nectar, vanilla, almond flour, and sea salt.
  2. Process until it begins to ball up.
  3. Scrape down the sides and process again to make sure it is well combined.
  4. If the dough seems a little dry, add another tablespoon of agave nectar.
  5. Add the chocolate chunks and process again to mix them in and chop them up a bit, about 5 – 10 seconds.
  6. Line a bread pan with parchment paper. It depends how thick you want your bars. I used a bread pan and it was really perfectly thick in my opinion 🙂
  7. Bunch up another piece of parchment paper and use it to press the dough down into the pan.
  8. Place the chocolate in a bowl and microwave it, stirring every 30 seconds so you don’t burn the chocolate.
  9. Spread the melted chocolate across the top of the dough. Pop it in the freezer for about 10 minutes until the chocolate is hardened.
  10. Pull the bars out of the pan by pulling up the edges of the parchment paper. Peel back the parchment paper and place them on a cutting board.
  11. Cut into whatever size bars you want – I did eight square bars, but they should really be cut into 16 or so.
  12. Store in the fridge until ready to eat!

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